Step 1

Preheat the oven to 400F.

Step 2

On a sheet pan, lay out the cauliflower, sweet potato, bell peppers, garlic, and shallots until evenly dispersed. Roast the bell peppers whole with the stems intact. Drizzle with the olive oil, then coat the cauliflower with the curry powder, paprika and cumin. Sprinkle all of the vegetables with salt and pepper.

Step 3

Roast for 35 to 40 minutes, until the sweet potato and cauliflower is soft.

Step 4

When safe to handle, transfer the cauliflower, sweet potato and shallots to the blender. You can set aside 1/4 of the roasted cauliflower as a soup topper.

Step 5

Remove the stems from the bell peppers, and add to the blender. Squeeze out the garlic cloves into the blender and discard the skins.

Step 6

Add the can of coconut milk and vegetable broth. Blend until you achieve a smooth, silky soup. You can add more vegetable broth as needed to achieve your desired consistency. Taste, and add more salt and pepper as desired.

Step 7

Reheat if needed and serve immediately with some of the roasted cauliflower and parsley on top. Store in a sealed container in the fridge for up to four days.